This harissa pumpkin soup combines the rich flavors of roasted pumpkin and carrots with the warmth of spices and the creaminess of coconut milk. It’s a perfect choice for fall soup recipes, offering a healthy and gluten-free option that is both comforting and satisfying.
This creamy vegan soup is inspired by Middle Eastern cuisine, making it an excellent addition to your autumn soup ideas. The blend of harissa and coconut milk creates a unique and flavorful experience that elevates traditional pumpkin soup to a new level.
Warm Up with a Creamy Vegan Delight
As the leaves change and the air turns crisp, there’s nothing quite like a bowl of harissa pumpkin soup to warm the soul. This creamy vegan soup combines the rich flavors of roasted pumpkin and carrots, enhanced by the warmth of harissa spices and the smoothness of coconut milk.
Perfect for fall soup recipes, this dish not only offers comfort but also serves as a healthy and gluten-free option. The blend of spices and creamy texture elevates traditional pumpkin soup, making it a standout choice for your autumn gatherings.
Whether you’re looking for a cozy meal at home or a dish to impress guests, this pumpkin and carrot soup is sure to please.
Ingredients That Shine
The key to this spiced vegetable soup lies in its simple yet flavorful ingredients. Fresh pumpkin and carrots are the stars, providing natural sweetness and vibrant color.
Coconut milk adds a rich creaminess that perfectly complements the spices, while harissa paste introduces a delightful kick. This combination creates a unique flavor profile that is both comforting and exciting.
With just a few pantry staples like garlic, onion, and vegetable broth, you can whip up this delicious dish in no time.
Preparation Made Easy
Preparing this pumpkin and carrot soup is a breeze. Start by roasting the vegetables to bring out their natural sweetness. Toss the pumpkin and carrots in olive oil, salt, and pepper, then roast until tender and caramelized.
While the vegetables are roasting, sauté onions and garlic to create a fragrant base for the soup. Adding harissa paste at this stage allows the spices to bloom, infusing the dish with warmth and depth.
Once everything is combined with coconut milk and broth, a quick blend transforms the mixture into a smooth and creamy soup.
Garnishing for Visual Appeal
Presentation plays a significant role in enjoying a meal, and this soup is no exception. A swirl of harissa paste on top not only adds a pop of color but also hints at the flavor within.
Fresh cilantro or parsley sprinkled on top enhances the dish’s visual appeal and adds a burst of freshness.
Pairing the soup with a slice of crusty bread creates a rustic and inviting atmosphere, perfect for those chilly fall evenings.
Health Benefits in Every Bowl
This harissa carrot soup is not just delicious; it’s also packed with nutrients. Pumpkins are rich in vitamins A and C, while carrots provide a good source of beta-carotene.
With coconut milk, you get healthy fats that can support heart health. This healthy pumpkin soup is a great way to nourish your body while enjoying a comforting meal.
Each bowl is a delightful blend of flavors and health benefits, making it an excellent addition to your autumn soup ideas.
Perfect for Any Occasion
This roasted pumpkin soup with harissa is versatile enough for any occasion. Serve it as a starter at a dinner party, or enjoy it as a cozy meal on a quiet evening at home.
Its unique flavors and creamy texture make it a memorable dish that will leave your guests asking for the recipe.
Whether you’re a fan of Middle Eastern cuisine or simply looking for a new fall favorite, this soup is sure to become a staple in your kitchen.
Spicy Harissa Pumpkin and Carrot Soup Recipe
This pumpkin and carrot soup features roasted pumpkin blended with carrots and coconut milk, spiced with harissa for a delightful kick. The recipe takes about 45 minutes from start to finish and serves 4 people.
Ingredients
- 1 medium pumpkin, peeled, seeded, and cubed
- 2 medium carrots, peeled and chopped
- 1 can (14 oz) coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons harissa paste
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prep the Ingredients: Preheat the oven to 400°F (200°C). Peel and cube the pumpkin, chop the carrots, and onion, and mince the garlic.
- Roast the Vegetables: Toss the pumpkin and carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- Sauté Aromatics: In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3-4 minutes).
- Add Spices: Stir in the harissa paste and cook for another minute until fragrant.
- Combine Ingredients: Add the roasted pumpkin and carrots to the pot, followed by the vegetable broth and coconut milk. Bring to a simmer and cook for 10 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley. Enjoy hot as a comforting meal.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 220kcal
- Fat: 12g
- Protein: 3g
- Carbohydrates: 30g
